Hong Kong french toast but… mini! 🙂
I love the OG Hong Kong french toast, but recently I’ve been obsessed with the mini cubed version. Cutting the bread into smaller cubes allows each piece to have more surface area for deep frying, which results in a crispy texture for each bite!
ingredients:
To make 12 cubes (serves 2)…
- 4 slices white bread
- 3 eggs
- 2 tbsp evaporated milk
- A pinch of salt
- Peanut butter
- Topping: Condensed milk, honey, butter
steps:
- Slice off the bread crusts, then cut each slice of bread into 6 squares.
- Spread peanut butter onto half of the bread squares. Then gently sandwich the clear square on top of the peanut buttered squares.
- In a bowl, beat the eggs and add a pinch of salt and evaporated milk. Then coat all sides of each cube in the egg mixture.
- Heat around 2 inches of oil in a pot (Tip: To check if the oil is hot enough, dip a wooden chopstick/ skewer into the oil. If bubbles appear around the stick, then the oil is ready).
- Fry the cubes until golden brown. Remove the fried cubes from the oil using a strainer to allow any excess oil to drip off.
- Serve with a slice of butter on top and a drizzle of honey and condensed milk. Enjoy!
tips:
- Make sure the oil is hot enough before frying! If you throw the bread cubes into the oil when its not hot enough, the bread will soak up a lot of the oil and the result will become really greasy.
- Double fry. If you want the toast cubes to be extraaaa crispy, you can double-fry them at a slightly higher temperature for 20-30 seconds.
